X, A, 2 



Brill: Enzymes of Cacao 



133 



Table XII. — Tests for maltase — Continued. 



SERIES 2. 





Ventzke 

 scale. 



10 cc. water, 10 cc. seed extract, 72 hours at 38° C _ 



0.0 

 +23.5 

 +24.0 



10 cc. maltose solution, 10 cc. seed extract, 72 hours at 38° C 



10 cc. maltose solution, 10 cc. seed extract heated, 72 hours at 38° C 





SERIES 3. 



10 cc. water, 10 cc. fermented seed extract, 72 hours at 38° C 



10 cc. maltose solution, 10 cc. fermented seed extract, 72 hours at 38° C 



10 cc. maltose solution, 10 ec. fermented seed extract heated, 72 hours at 38° C__ 



0.0 

 +23.2 

 +23.4 



The maltose solution was a 10 per cent solution, 

 makes the statement — 



Euler 



In both the animal and vegetable kingdoms maltose almost always 

 accompanies the diastases, from which it cannot often be separated. 



However, not even the fermented seed extract which showed 

 diastatic activity shows any maltase activity. This appears to 

 be one of the rarer cases of diastases unaccompanied by maltase. 



SUMMARY 



The pulp surrounding the cacao bean contains a greater num- 

 ber of enzymes than the fresh bean itself. The pulp shows 

 activity for the enzymes casease, protease, oxidase, raffinase, and 

 invertase. 



The fresh bean gave reactions for casease and raffinase, and 

 very strong reactions for oxidase. 



The fermented bean reacted for casease, protease, oxidase, 

 diastase, raffinase, and invertase. The fermented bean shows 

 the presence of protease and invertase, both of which are absent 

 in the fresh bean, but present in the pulp. These must have 

 penetrated the membrane surrounding the bean during fermen- 

 tation. Diastase is present, but absent in the extracts from the 

 fresh bean and from the surrounding pulp. This has been de- 

 veloped in the bean itself during the process of fermentation. 



Therefore the conclusion is reached that the presence of these 

 enzymes undoubtedly influences the character of the fermenta- 

 tion and that temperature control during fermentation is neces- 

 sary in order that they may not be destroyed. 



This cacao was furnished me by Mr. Jacobson, of the Bureau 

 of Agriculture, Manila, to whom I wish to express my thanks. 



General Chemistry of the Enzymes (1912), 19. 



